Mozaic Restaurant in Ubud regularly fêted as the best in Bali, has been voted 5th best restaurant in Asia by the first international Miele Guide Awards. It’s not the first scoop for chef-owner, Chris Salans – who has for a long time been hailed as a culinary genius – his gastronomic restaurant has been the recipient of numerous accolades including Wine Spectator Award of Excellence 2006, 2007 & 2008, Grandes Tables Du Monde (Best Restaurants of the World) 2004, 2005, 2006, 2007 & 2008, and Tatler Best Restaurant in Indonesia 2007.
Asked how he felt, Chris said, “It’s definitely an honour to be one of the top 5 in all of Asia. The voting system of this guide is what makes the top 5 so impressive to me: judged by culinary journalists, F&B professionals and confirmed by the public, the result is really an honour.”
So was the award unexpected? Chris admitted, “When you know you are a contender for a prize or an award, it’s always in the back of your mind that it could actually happen. But the fact that it was for all of Asia and voted by the public throughout the region, I did not expect that we would be so high up in the ranking…”
Chris also maintains that none of this could have been achieved without the efforts and support of his wonderful team of staff at Mozaic. “They come and go, come back, move on to Singapore or Australia, but are still part of the family. Most of the staffs have been at Mozaic since the beginning and they are all part of our success, from the multilingual parking attendant who welcomes you, to our Sommelier Cook, our Chef de Cuisine James, and the waiters who diligently explain each course in detail – often in French!”
Chris Salans’ dazzling cuisine attracts discerning gourmets from all over the world; his innovations are bold, enticing and intriguing; not just in flavour and texture but also visually. Nothing is prepared in advance; each individual portion is ‘a la minute.’ Promising to take his guests on “an evening of culinary discovery,” Chris terms his definitive food as “experimental cuisine using modern techniques”; contemporary rather than classic, heavy sauces with cream and butter are not featured. He experiments like an alchemist, producing amazing flavours, complex oral sensations and eclectic combinations by mixing and matching premium international and local ingredients that might never have been previously paired. Dishes evolve, disappear and return with seasonal changes.
If you’ve never been to Mozaic, you can look forward to a rare experience, encompassing top quality ingredients, perfect execution and a multitude of flavours. The activities at Mozaic in 2009 include foreign Guest Chefs and wine pairing events. The newly launched Mozaic lounge is perfect for pre and post dinner drinks with live jazz and a cocktail list to compliment the cutting edge cuisine on offer in the restaurant itself and is another good reason to visit Bali’s most revered dining establishment this year.
Address
Jl. Raya Sanggingan, Ubud, Gianyar - Bali 80571, Indonesia
Email: reservations@mozaic-bali.com
Phone / Fax. +62 361 975768
Asked how he felt, Chris said, “It’s definitely an honour to be one of the top 5 in all of Asia. The voting system of this guide is what makes the top 5 so impressive to me: judged by culinary journalists, F&B professionals and confirmed by the public, the result is really an honour.”
So was the award unexpected? Chris admitted, “When you know you are a contender for a prize or an award, it’s always in the back of your mind that it could actually happen. But the fact that it was for all of Asia and voted by the public throughout the region, I did not expect that we would be so high up in the ranking…”
Chris also maintains that none of this could have been achieved without the efforts and support of his wonderful team of staff at Mozaic. “They come and go, come back, move on to Singapore or Australia, but are still part of the family. Most of the staffs have been at Mozaic since the beginning and they are all part of our success, from the multilingual parking attendant who welcomes you, to our Sommelier Cook, our Chef de Cuisine James, and the waiters who diligently explain each course in detail – often in French!”
Chris Salans’ dazzling cuisine attracts discerning gourmets from all over the world; his innovations are bold, enticing and intriguing; not just in flavour and texture but also visually. Nothing is prepared in advance; each individual portion is ‘a la minute.’ Promising to take his guests on “an evening of culinary discovery,” Chris terms his definitive food as “experimental cuisine using modern techniques”; contemporary rather than classic, heavy sauces with cream and butter are not featured. He experiments like an alchemist, producing amazing flavours, complex oral sensations and eclectic combinations by mixing and matching premium international and local ingredients that might never have been previously paired. Dishes evolve, disappear and return with seasonal changes.
If you’ve never been to Mozaic, you can look forward to a rare experience, encompassing top quality ingredients, perfect execution and a multitude of flavours. The activities at Mozaic in 2009 include foreign Guest Chefs and wine pairing events. The newly launched Mozaic lounge is perfect for pre and post dinner drinks with live jazz and a cocktail list to compliment the cutting edge cuisine on offer in the restaurant itself and is another good reason to visit Bali’s most revered dining establishment this year.
Address
Jl. Raya Sanggingan, Ubud, Gianyar - Bali 80571, Indonesia
Email: reservations@mozaic-bali.com
Phone / Fax. +62 361 975768
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